Szerb Bableves (Serbian Bean Soup)
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Szerb Bableves (Serbian Bean Soup)
  Soups    Beans  
Last updated 6/12/2012 1:26:03 AM. Recipe ID 60285. Report a problem with this recipe.
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      Title: Szerb bableves (serbian bean soup)
 Categories: Beans/peas, Beef/veal, Soups/stews, Hungary
      Yield: 6 Servings
 
    1/2 lb Beans, white, dry
      3 lb Beef bones
      2 ea Carrots; peeled, sliced
      1 ea Parsnips; peeled
      1 tb Salt
      1 ea Little Dumplings (recipe)
      1 tb Lard
      1 sm Onions
      2 tb Flour, all-purpose
      3 ea Garlic cloves; chopped,
           -mashed
      1 tb Paprika, hot
      1 c  Yogurt, plain
      1 ts Vinegar, white
 
    Soak beans in 1 quart cold water the night before you plan to make
  soup. Next day, drain beans and put aside.
    Put 2 quarts water in a large soup pot and in it cook bones and
  vegetables with salt over low heat for 2 hours. Strain and save
  liquid.
    Put drained beans into the reserved liquid; add enough water to
  bring the amount back to 2 quarts. Cook covered over low heat till
  beans are done.
    Make little dumplings and put aside.
    Melt the lard in a frying pan. Wilt onion in it, then mix in the
  flour and cook over very low heat till the mixture is light brown.
    Remove from heat and mix in mashed garlic and paprika. Whip in 1/2
  cup cold water. Add to the almost ready bean soup and cook the soup
  over very low heat for at least 10 minutes longer.
    Note: this southern Hungarian dish probably appears in Serbian
  cookbooks as a Serbian dish, where it is hopefully titled "Hungarian
  Bean Soup".
    MM and upload by DonW1948@aol.com / CH
 




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Recipe ID 60285 (Apr 03, 2005)

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